Here’s a delicious Chicken Carbonara recipe that blends the richness of traditional carbonara with the heartiness of chicken. It’s creamy, savory, and perfect for a comforting dinner.
Chicken Carbonara Recipe
Ingredients (Serves 4)
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12 oz (340 g) spaghetti or fettuccine
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2 tablespoons olive oil
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2 boneless, skinless chicken breasts, cut into bite-sized pieces
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Salt and black pepper, to taste
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4 slices bacon, chopped
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3 cloves garlic, minced
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2 large eggs
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1 cup (100 g) grated Parmesan cheese
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½ cup (120 ml) heavy cream (optional for a creamier version)
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
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Cook the Chicken
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While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat.
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Season chicken with salt and pepper, then cook until golden brown and cooked through (about 5–6 minutes). Remove and set aside.
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Cook the Bacon
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In the same skillet, add chopped bacon. Cook until crispy.
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Add minced garlic and sauté for 1 minute. Drain excess fat if needed.
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Prepare the Carbonara Sauce
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In a bowl, whisk together eggs, Parmesan cheese, and heavy cream (if using). Set aside.
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Combine Everything
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Return the pasta to the pot or skillet (off the heat).
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Immediately add the hot pasta to the egg mixture, tossing quickly to avoid scrambling the eggs. Add some reserved pasta water a little at a time to loosen the sauce.
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Stir in cooked chicken and bacon. Adjust seasoning with salt and pepper.
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Serve
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Garnish with fresh parsley and extra Parmesan. Serve hot.
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Tips
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Work quickly when adding the hot pasta to the eggs — the residual heat cooks the eggs into a silky sauce.
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For extra richness, add a pat of butter at the end.
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You can substitute pancetta for bacon for a more authentic Italian flavor.